Aji de Gallina

Name: Aji de Gallina
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 6 people
Ingredients: 2 hen breasts; 2 onions; 5 cloves garlic; 3 bay leaves; 1½ cup white rice; 4 lices bread; 2 cups unsweetened condensed milk; 5 tablespoons Peruvian yellow pepper paste; 2 oz. pecan kernels; 3 tablespoons parmesan powder; ½ teaspoon Turmeric; 3 eggs; 2 tablespoons white vinegar; 6 medium sized potatoes; black olives; extra virgin olive oil; salt; black pepper; Skimmer; blender; Pestle and mortar

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Prep Time
45 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 15 mins
Servings
6 people
Calories
272 kcal

Aji de Gallina

Travis Saunders

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Ají de gallina is a Peruvian dish made with chicken, yellow pepper and cream served with potatoes and rice, hard-boiled eggs and olives.

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Ingredients

Servings

2 hen breasts
2 onions , minced
5 cloves garlic , pressed
3 bay leaves
1½ cup white rice
4 lices bread
2 cups unsweetened condensed milk
5 tablespoons Peruvian yellow pepper paste , aji amarillo
2 oz. pecan kernels (or walnut kernels)
3 tablespoons parmesan powder
½ teaspoon Turmeric
3 eggs
2 tablespoons white vinegar , to cook the eggs
6 medium sized potatoes
black olives
extra virgin olive oil
salt
black pepper , freshly ground.

Equipment

Skimmer
blender
Pestle and mortar

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Instructions

Place the chicken breasts and bay leaves in a pan.
Cover with water until the breasts are completely submerged. Season with salt and cover the pan.
Start cooking over high heat and as soon as it boils again, lower the heat and cook over low heat for 30 minutes.
Remove the breasts with a slotted spoon. Save the broth.
While the chicken cooks, hard-boil the eggs. To do this, in a saucepan, bring a large quantity of water to a boil.
Gently add the eggs, white vinegar and a large pinch of salt.
Cook the eggs for 10 minutes.
Remove them from the pan and let them cool.
Wash the potatoes and cook them skin on in plenty of water and a tablespoon of salt for 30 minutes or until tender. Drain them. Wait for them to cool before peeling.
Bring a large amount of water to a saucepan and bring it to a boil. Add ½ teaspoon of salt and the rice and cook for 10 minutes or according to package instructions.
Drain the rice and set aside.
Shred the chicken breasts.
Pour 4 tablespoons of olive oil into a Dutch oven and sauté the garlic for 1 minute.
Add the onion and a pinch of salt and cook, stirring, for about 10 minutes or until the onion is tender and just lightly browned. Turn off the heat and leave everything in the pot.
Cut the sandwich bread into small pieces and place them in a deep plate and pour over a little broth from cooking the chicken breasts. Enough broth so that the bread is easy to mash with a fork and softens completely, forming a kind of thick paste.
In a small blender, mix the yellow pepper paste with the condensed milk. Set aside.
Using a pestle and mortar, finely chop the walnuts. Set aside.
Add the blended yellow peppers, soaked and crushed bread, shredded chicken, crushed walnuts, a little salt and freshly ground black pepper to the Dutch oven with the garlic and onion. Mix everything together and cook over low heat for 5 minutes.
Add the parmesan powder and turmeric and continue cooking for another 5 minutes. If the mixture is much too thick, add a little of the chicken breast cooking broth.
To serve, place a little rice on the side of the plate, then, in the center, the potatoes, peeled and cut into large slices.
Pour over the ají de gallina and finish by decorating with a few black olives and half a hard-boiled egg.